Chicken korma

Tender chunks of chicken in a mild sauce – try this healthier version of the much-loved curry

Ingredients

Chicken breast, skinless, raw

500 g

White basmati rice, dry

200 g

Vegetable Oil

1 teaspoons

Onion(s)

1 small

Carrots, raw

1 medium

Apple(s)

1 medium

Patak's Curry Paste Korma Paste

30 g

Mango Chutney

¾ tablespoons, heaped

Tomato Purèe

2 teaspoons, level

Chicken stock cube(s)

¼ cube(s)

Reduced Fat Coconut Milk, Canned

150 ml

Instructions

For the sauce, heat the oil in a lidded nonstick pan and add the onion and carrot. Cover and cook on a low heat, stirring occasionally, for 15 minutes. Add the apple, cover and cook for another 5 minutes or until everything is soft.

Stir in the korma paste, mango chutney and tomato purée, then remove from the heat. Blend in the coconut milk and stock, then whizz to a purée using a stick blender.

Add the chicken to the curry sauce and leave to simmer for 10 minutes, or until cooked through. Meanwhile, cook the rice to pack instructions.

Serve the curry and rice with some steamed vegetables, such as pak choi or baby corn.

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